This Italian Chocolate Chip Ricotta Cake is dense, moist, with mini chocolate chips and orange zest – because orange and chocolate are culinary soulmates! It’s a one pan wonder that’s finished off with an orange glaze flecked with orange zest. Perfect for breakfast or dessert!
- zest of one orange
- 1 cup granulated sugar
- 2 large eggs & 1 large egg yolk, room temperature
- 1 teaspoon vanilla
- 1 cup ricotta, room temperature
- 2 cups cake flour
- 1 1/2 teaspoons baking powder
- pinch salt
- 1/2 cup mini chocolate chips
- Preheat oven to 350º, grease a 9″ cake pan.
- Using your fingers, rub the sugar and orange zest together until well incorporated.
- Add eggs and beat for 3 to 4 minutes until creamy and light. Mix in ricotta and vanilla.
- In a small bowl, whisk cake flour, baking powder, and salt. Add to the sugar/egg mixture. Fold in chocolate chips.
- Pour batter into prepared pan and bake for 30 to 40 minutes, testing with a toothpick. Let cool completely on a wire rack. Make glaze.
- 1/2 cup confectioners sugar
- 1 1/2 tablespoons orange juice
- 1/2 teaspoon orange zest
- In a large measuring cup, whisk the sugar, orange juice, and zest until smooth.
- When loaf is completely cool, drizzle the glaze over the cake.
